Lunch

Lunch 35

Extra starter 20
Appetizer + main course

If you want a quick lunch let us know.

Menu

Teasers of the moment

Wagyu A5 - quinoa by Ivan Pollet

Slowly cooked carrot - ginger

Half open ravioli - lobster - bloodorange*

Langoustine - beurre blanc with Amalfi**

Iberico 'Bellota' - eggplants

Almond - Jeruzalem artichoke - tonka

4 dishes 69

5 dishes 83*

Signature dish 20**

Cheese instead of dessert 11

Cheese as extra dessert 16

A la carte

Before

Wagyu A5 - quinoa by Ivan Pollet 30

Slowly cooked carrot - ginger 18

Langoustine - beurre blanc with Amalfi 40

Main

Wild Northseabass - half open ravioli - lobster 46

Sweetbread 42

Iberico 'Bellota' - eggplant 40

After

Almond - Jeruzalem artichoke - tonka 12

Vanilla - chocolate 12

Belgian cheese plate by Studio Smaak and bread by the Broodsmid 16

Dear guest,

I cook according to the rhythm of nature and its seasons.
I cook our North Sea and West Flanders polders to your plate,
depending on the right moment and the supply of the very best.
This harmony is delightful and has limitations for you and me,
so I can hardly satisfy my own eating habits.
But I'll do my best if you give me 24h notice,

Jelle.